Tuesday, June 30, 2015

Monday, June 29, 2015

Banana-Pecan Cake

Well, it is absolutely delish, but ever so easy! 

Mix a Butter Pecan cake mix according to package directions, and divide into 3 round cake pans. Bake at 350 till it is done (till inserted toothpick comes out clean, or till cake springs back lightly to the touch), but not one minute overdone!  This will ensure that your cake is as
moist as possible. Let cool for 30 minutes. Meanwhile get your frosting ingredients ready, but do NOT mix until the cake is cooled and you're ready to spread frosting (because the frosting will not spread easily if it's mixed ahead of time). 

Frosting recipe: 16 oz. whipped topping + 2 packages dry instant Banana Cream pudding. 
(You may add 1 - 2 Tbs. of milk if you'd like, but I don't usually add this.) Now whip altogether, and frost all three layers, then all around the side. Refrigerate till ready to serve. This cake freezes really well, so it's perfect to make ahead for a party, company coming, a potluck, a gift, or just because! 

Saturday, June 27, 2015

Botanical #1

My husband took me on a date to a local conservatory and botanical garden. 
We enjoyed such a lush variety of great plants to "oooh" and "aaah" over :-) 
We walked along a marsh, taking in the sights and sounds of the waterfowl.
So peaceful! I never tire of the wonder of God's fascinating creations.

Finally we ate at a local Italian restaurant about 2:00, 
and had the place mostly to ourselves. It was sweet!
And that's just the kind of dates we like :-) 

I have more pics to post later.

Thursday, June 25, 2015

Almond Joy Topping

 Crush together almonds, chocolate chips, & coconut
to make Almond Joy Topping... just that simple :-) 

Tuesday, June 23, 2015

Sleep...Like A Baby

  I will both lay me down in peace, and sleep:
for thou, LORD, only makest me dwell in safety. 
Psalm 4:8,  KJV Bible

When thou liest down, thou shalt not be afraid: 
yea, thou shalt lie down, and thy sleep shall be sweet.
Psalm 3:24,  KJV Bible


Monday, June 22, 2015

Bargain Bulbs!

Patience pays off! At the end of each Spring, the bulbs are marked down.
We were able to get all of these (plus a package of 3 Dahlia roots) for $13!
Eager to get them in the dirt and watch them growing and blooming. 
PLUS they should multiply!!!  That's really a "bang for your buck"!

Sunday, June 21, 2015

Father's Day!

Daddy to three, and
Step-Dad to five. 

Thanks, Honey :-) 

Wish all could have 
been here!

 Daddy to this 
dandy little guy
and to a baby 
on the way!

Happy Father's Day!!!

Friday, June 19, 2015

Fair Trade

Trading plants is one of my favorite things to do! 
This week, my husband and I took some rabbit manure to a friend,
and in exchange she gave me this Oregano cutting, 
plus 2 potted Malabar Spinach plants, 
and a potted Arnica plant. 

The trade wasn't pre-arranged; that's just how it worked out. 
Sharing with other enthusiasts makes gardening more fun!

Thursday, June 18, 2015

Palm Print

It's the image of 
an Anole Lizard's
itty bitty palm...
therefore a 
palm print! 

The lizard looked
rather battle-scarred,
and I wondered if it
was because it's old,
or had been in a tussle,
or was getting ready 
to shed it's skin...

I dunno.
It remained quite
stationary as if to be
inconspicuous to this
photographer while I took 
shots from all angles.

Tuesday, June 16, 2015

Another Bit O' Bounty

Our garden is fun and rewarding
though I haven't gotten a decent-sized tomato 
yet, and may not get one this season. 

We've had alot of rain, which has given quite
an abundant yield of tomatoes and cucumbers
even if they're not prize-winning. 

Today I picked our first little melon. We haven't tried it yet, but it smells soooo sweet, and has a 
soft velvety skin with a white meaty inside. The birds beat us to the first little melon, and have 
also been getting many of the tomatoes. 

The cucumbers here are a variety called
Crystal Apple, and the melons are Rich 
I love browsing their fun and novel varieties!
We've planted more yummy stuff, but they're
not mature yet. More 'bout that later!

Though small, I'm sure we've had at least
three gallons worth of cooked tomatoes,
and I have canned a few at a time.

Monday, June 15, 2015

Better To Give...

Reminding myself
to be thankful 
that I was  
giving blood 
rather than 
having a need 
to receive it. 

From Start To Finish

 From start to finish, 
he watched the whole process...

grating the zucchini

measuring the ingredients

stirring and stirring

spraying the bundt pan

pouring in the batter

putting it in the oven

checking to see if it's done

setting it out to cool

cutting it up

and finally, tasting it!

 And we had so much fun!

Saturday, June 13, 2015


is also called
Floss Flower.

How amazing 
is our Creator! 

These lil' plants
were growing here
when we moved 
to this house 12
years ago, and
they bloom
every year! 

Friday, June 12, 2015

Tut Tut

As Christopher Robin said, "Tut Tut, it looks like rain."
I sure have enjoyed these nice afternoon showers this week!

Thursday, June 11, 2015

White Tuna Salad

12 oz. Solid White Albacore Tuna
1/2 c. peeled cucumber, chopped
1/2 c. sweet onion, chopped
4 boiled eggs, chopped
1/2 c. salad dressing 
1/2 tsp. black pepper
1/2 tsp. salt 
I served it on homemade Dill Bread, and oh yum!!!
Dill Bread is made with this sourdough recipe; just add a dill spice/seasoning blend. 


Wednesday, June 10, 2015

Cosmos Confetti!

Reminding me 
of birthday candles
and confetti,
this is the center 
of a Cosmos bloom! 

How nifty is that???

Tuesday, June 9, 2015

Zucchini-Cranberry Bread

 Just one of these zucchinis was enough for 3 recipes!!!
2 c. sugar,  1 c. oil,   3 eggs,   2 tsp. vanilla,
1 tsp. baking powder,  1 tsp. baking soda,  1 tsp. salt,
2 c. grated zucchini,   3 c. all-purpose flour,   
1 c. dried cranberries,   1 tsp. orange extract (optional)

Mix altogether and bake in greased bundt pan @ 350 for 1 hr.
This is better the second day...if you can wait that long :-) 
You can also wrap it well and freeze for up to 3 months.

Saturday, June 6, 2015


winds and rain
have tossed these
but they remain
a bounty of blooms
that bring cheerful
color to the garden.

I so love 
being able
to look out my 
kitchen window
and see them
nodding about.

in the storms
and not

Friday, June 5, 2015

Quiet Time

   Time to renew my focus and refresh my spirit.   
   Time to remember what's important and check my attitude.   
   Time to revel in God's love for me and seek His guidance for this day.   

Thursday, June 4, 2015


It still amazes me how both pink and blue 
can grace the same plant! Just lovely!

Wednesday, June 3, 2015

Backdrop O' Black

For a fun twist on flower pictures, snap the shot just before sundown, or even after dark! 
Colorful blooms will pop, while everything else melts into a backdrop of blackness.

Tuesday, June 2, 2015


From fresh to feisty! Here's how I did it:

Core the tops and score (put an X w/ a serrated knife) on the bottom of each tomato.
Boil enough water to cover them. Then put tomatoes in the hot water and turn off the heat. 
Allow to sit 15-20 minutes, then drain. Dump ice on top to cool them off. Then drain ice.
Peel with ease and without wasting any of the fleshy tomato! Now chop or mash them.

So I'm estimating that I had about 3 pints of fresh tomatoes. 
Then I added 3 large cans of crushed tomatoes plus about 1 c. vinegar*, 1/2 c. sugar, 
1 c. water, and the packet of  Mrs. Wages seasoning shown here.

* I actually drained juice from jalapenos & peperoncini peppers as my "vinegar".

Bring salsa mixture to a boil, and turn heat to medium. Allow to cook 15-20 minutes.
Have 8 - 10 clean pint jars at the ready (making sure there are no chips in the glass), 
and heat your lids in boiling water. Have bands ready, a clean damp rag to wipe jars, 
a fork to retrieve lids from boiling water, a ladle, and a wide funnel to fill jars.
Now scoop up salsa and pour into a jar, filling to 1/2 inch from top. Wipe the jar rim clean, 
put lid on, and tighten ring. Wipe jar and set aside. Repeat for each jar. Lids should seal within 
15 minutes or so, but if not sealed within an hour, you'll need to repeat the process 
(reheat & try a new lid), or just put the unsealed jar in the refrigerator to eat first! 

Monday, June 1, 2015

Simply Sauteed Squash

Wash and slice the squash.  
Melt butter in a non-stick skillet.  Saute squash! 
I added chopped onion, salt & pepper, and a bit of sugar.  
I would have added bell pepper if I'd had some.
Anyway, it's simple and yum!